The instant the wine evaporates, add the remaining wine and lemon juice. (*For a creamier taste, add 8 oz. Pappardelle’s Lemon Alfredo Sauce.) Season to taste with salt and pepper. Reduce heat to low and simmer, covered, for 20 minutes (or until artichokes are tender). Remove the garlic cloves and add the parsley.

Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain, reserving 1/2 cup of pasta water. Place pasta in a large, pre-heated serving bowl. Pour over the sauce and toss thoroughly. If pasta appears too dry, add some of reserved pasta water and toss again.